I can’t believe Rainbow Soup Month is coming to an end. I have been loving experimenting with new flavors and testing out lighter soups for the spring like the Chilled Bluberry Mint Soup and the Corn and Crab Bisque as well as checking out guest soups such as the Creamy Asparagus and White Bean Soup by Cathy Elton. For this week, I wasn’t sure what to create for the color indigo so I jumped ahead to a purple or violet soup with this Blackberry and Grape Soup with Lemon Thyme. I plan on exploring some indigo next week but for now I was inspired to create another chilled soup using some dark fruits – cherries, grapes and blackberries – and fresh herbs like basil and lemon thyme. I started by stewing the fruits by boiling them with the herbs and some sugar that was then blended together to create this vibrant soup. The lemon thyme and basil was also a great addition, which gave it a mild spice that complimented well with the sweetness in the fruits. Enjoy and be sure to check out the last week of Rainbow Soup Month with an indigo-based soup!
Rainbow Soup Month: Blackberry and Grape Soup with Lemon Thyme
1/2 cup of water
1 cup of red grapes
1 cup of blackberries
1/2 cup of cherries, de-pitted
1/4 cup of sugar
2-3 sprigs of fresh lemon thyme
2-3 sprigs of fresh basil
1/4 teaspoon of cinnamon
Cup the grapes and blackberries in half. De-pit the cherries and place them into a pot. Add water and let boil with the lemon thyme, basil, sugar and cinnamon. Mash the fruits as they cook (about 10 minutes). Turn off flame and let cool. Mash with a hand mixer or blender. Let cool for 2-3 hours and enjoy!
Posted: Wednesday, June 15th, 2011 @ 6:17 am
Categories: chilled soups, recipes, vegetarian and vegan soups.
Tags: Blackberry and Grape Soup, blackberry soup, cherry soup, chilled soups, fruit soup, Spring soup.
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